Wednesday, November 9, 2011

They say timing is everything; to which I would add, “was” everything, and “will be” everything. So, with that in mind I present this “make-ahead” turkey gravy with porcini mushrooms and Marsala wine.

The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. As dinnertime approaches, you’re flying around the kitchen trying to get everything to the table, hot, looking delicious, and most importantly, on time.

While the turkey is resting under foil, you’re mashing potatoes, reheating sweet potatoes, warming rolls, and probably trying to finish a gravy. That’s a lot of stuff going on, and one reason new cooks are so afraid to try a big holiday meal.

However, by doing your gravy ahead of time, you make that last-minute production a lot easier, and your other offerings will benefit from the extra attention. That’s not to say I want you to throw away all those lovely turkey pan juices sitting in your roasting pan. Time permitting of course, strain them into a saucepan, boil them down, and add them to this sauce.

This recipe is made for adaptation, so feel free to use a drier white wine, sherry, or none at all. I highly recommend the caramelized porcini mushrooms, which are easy to find dried in any large grocery store, but you can also use any fresh varieties with delicious results. Anyway, if you’re looking to “gourmet up” this year’s turkey gravy, I hope you give this a try. Enjoy!

Chef John Hi this is Stelio big fan of yours. I love the Turkey gravy you made and will definitely do it but I'm not sure I know how you made that liquid you added after you saute the turkey necks with the mirpoix. Thanks for posting right on my blog. cheers and have a good day.Stelio.

Hi Chef John, I've been faithfully using your turkey and gravy recipes for a couple years and plan to try this one this year. Quick question. I need to cook alcohol free. Would it be worth my while to deglaze with something like apple cider or just skip it and go with water? Thank you!

I'm understanding that you would make the stock ahead of time and then make the sauce the day of, but would it still be as tasty of you made the sauce in it's entirety the day before and just reheated it?

Hey, Chef, I noticed you are using the Le Creuset. Just wondering if you have tried the Lodge version, and if you judge the French stuff to be worth the added expense.

I haven't used either; the similar cast iron pan I have is not coated, and just like Henry Ford said, is available in any color you like, as long as it is black. It works fine, of course, but it can be difficult to see how well things in it are browning. But not so much that I wish to drop a couple of bills on a new pan.

I have read mixed reviews on the Lodge stuff, but I have read mixed reviews on the Le Creuset stuff as well. At least I know the finish on my old trusty iron pot will not crack. I am tempted,though, to try the Lodge, as I like my other Lodge pans, and their version is like 1/5 of the price of the one you are using in this video. Any thoughts?

Brown turkey necks on both sidesAdd marcoix(celery carrots and onions)5-6 minutes, then deglaze with marsala, or dry white wine if you want it less sweet.--→NO COOKING WINE!!!Raise heat to high, and boil down about halfAdd cold h2o, bay leaf, garlic and ¼ oz of mushroomsWhen it comes to simmer, lower the heat to low so you have a gentle simmer.Skim any foamCover, but crack an inchSimmer for 4-5 hoursStrain, transfer to a container and let it coolRefridgerate if neededSoak the rest of the mushrooms and soak in warm water, warm enough to dice.Dice them and throw into sauce pan with butter, and caramelize them Til they look like bacon bits. Dump in flour and stir over medium heat, 3 minutesWhisk in turkey neck stock. Slow!Raise heat to med highReduce down; keep stirring.Medium, med highWherever you think it’s thick enough.Add pepper, salt and drizzle of cream to taste.And as always…Enjoy!

Couldn't find turkey necks in several grocery stores, so I substituted chicken drumsticks, with most of the skin removed. Also deleted wine because some guests cannot have alcohol. Here's hoping it turns out as well as yours, Chef John.

Chef John, you're the best. I loved this recipe, as well as your blog. I frequent it every night, browsing through your recipes; it's quite therapeutic! Thanks again for all the work you do for our enjoyment. If I may suggest some more kale added recipes and a homemade chicken pot pie that would be very much appreciated! Cheers!